Digitalization and interconnection are the defining innovation pools in the spring of 2017. Being that each investment has to be financed, new means of financing are profoundly exciting too. What’s hot in the spring of 2017 for kitchen technology? By Dieter Mailander In recent years, many product developers of commercial kitchen technology have made their […]
Cooks can make an important impact to relieving pressure on climate, not only when procuring new kitchen equipment, but also in their everyday work. By Dieter Mailänder, mailänder marketing A green kitchen? Do cooks have to rescue the world now? Isn’t it going too far if, for instance, a cook, who prepares meals for 400 […]
Industry 4.0, kitchen 4.0 – this is how one describes the evolutionary merging of mechanical engineering, electrical engineering, and information technology to an intelligently linked production, even in large-scale kitchens. Up until now, many processes with the preparation, distribution, and serving meals are decoupled time-wise and spatially. In the kitchen 4.0, they are brought together […]
Questions about sustainability are on the minds of head chefs across Europe, especially since there are usually close connections between sustainability and economic efficiency. Whoever uses less energy and water, releases fewer emissions, and discharges less waste water, and is demanding with his staff but still treats them attentively, is working economically and at the […]
Even if some politicians in and around Europe are just building up walls and are by no means imparting an impression of unity, cooks are offering a real alternative program – open to new food products, cooking techniques and equipment with no regards to whoever presents them. A summer update of 2016! By Dieter Mailänder, […]
Fewer visitors, higher expenditures – this trend has been characterizing the German “eating out of home“ market for quite a few years, including 2015. However, the market volume is rising – for many reasons. By Dieter Mailander, mailander marketing 2015 was a respectable year for the German economy. According to the official statistics, the gross […]
It is a well-known fact that large restaurants, QSR chains and similar outlets produce huge amounts of food waste, which need to be disposed of. EnviroPure Systems Inc. manufactures, markets and sells self-contained, food waste elimination systems. They provide water-based submersed environment decomposition that turns food waste into water that can be safely disposed of […]
How to Make Optimal use of Available Equipment? Whoever is able to use different types of thermal devices, whose functions are comparable in part like multifunctional cookers (classical cooking, pressure cooking, roasting, frying and more), hot air ovens, tilting frying pans, and deep-fat fryers will ask increasingly in the future, which different culinary results do […]
Since 2009, Frozen Food Europe has addressed the subject of “Sustainability” and therefore has contributed in delving into this subject with the cooks all over Europe. Many foodservice professionals have recognized the significance and acted accordingly, some comprehensively, others less intense – but each contribution is welcomed. In comparison to 2009, sustainability means much more […]
As in other branches, there are also issues in the catering industry, which have preoccupied companies for many years, and in fact with a clear growing complexity: efficiency and sustainability belong to these most important issues. How do manufacturers deal with them? Kitchen professionals in food courts of large hypermarkets challenge the manufacturers of technical […]
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